Ingredients:
- 4-5 oz Ahi, small dice
- 1 tsp. Chives, fine cut
- 1 tsp. EvOO
- 2 Tbsp. Avocado Puree
- 4 pcs Fried Won ton shell
- 1 cup Slaw Mix
- 1 Tbsp. Inamona Jus
- 2 Tbsp. Lomi Lomi tomato
Avocado Puree
- 1 pc Avocado, scooped
- 1 Tbsp. Cilantro, chopped
- 1 Tbsp. Lime juice
- Salt and pepper to taste
- 1 Tbsp. Tomato skin, diced
Inamona Jus
- 1 tsp. Kukui nut, ground
- 2 Tbsp. Shoyu
- 1 tsp. Sesame oil
Slaw Mix
- 1/2 small head Shaved Green Cabbage
- 1/2 small head Shaved Red Cabbage
- 1 pc Grated Carrot
- 1 pc Julienne Cucumber, no seeds
Lomi Lomi Tomato
- 2 Tomato Peel, small dice
- 1/2 pc Maui onion, fine dice
- 1 tsp. Chives, fine dice
- 1 tsp. Olive oil
Directions: Pre-heat deep fry oil, using a won ton wrapper, and a pair of tongs, fold wrapper in half, and deep fry for about 30-45 seconds, making a nice U shape to hold your ahi. In a separate bowl, toss ahi, olive oil, inamona jus and chives together. In the bottom of the taco shell, gently lay your slaw mix inside. Then carefully spoon your ahi mix in, filling up the taco to the top. Gently spoon avocado puree on the top and garnish with lomi-lomi tomato.
